Reshaping myofibrillar proteins of meats and meat products with pulsed electric field: Structure, function, and application mechanisms
Fuente:
Trends in Food Science & Technology
Publication date: September 2026Source: Trends in Food Science & Technology, Volume 175Author(s): Han Peng, Ying Wang, Jiamin Shen, Changyu Zhou, Jinxuan Cao, Daodong Pan, Hao Zhang, Qiang Xia